Smørrebrød with Roast Lamb, Mint Yoghurt and Spring Vegetables
Roast Lamb with Mint Yoghurt and Spring Vegetables © kvalifood.com
Lamb is the meat of the Easter lunch in Denmark, and as smørrebrød it is served cold in thin, pink slices folded onto the rye bread. Mint and lamb is a classic combination, and here the mint goes into a yoghurt dressing that brings freshness and acidity to the rich meat. The crisp spring vegetables — radishes, spring onions and cucumber — add crunch and lightness that makes this one of the more refreshing pieces on the lunch table. It is a smørrebrød that marks the arrival of spring, with bright flavours and seasonal vegetables.
Ingredients
Yields 4 servings
Mint yoghurt
- 1 dl Greek yoghurt
- 2 tbsp finely chopped fresh mint
- 1 clove garlic, grated
- 1 tbsp lemon juice
- 1 tbsp olive oil
- salt
- pepper
Spring vegetables
- 8 radishes, thinly sliced
- 4 spring onions, finely sliced
- ½ cucumber, cut into thin half-moons
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 8–12 thin slices cold roast lamb (pink in the centre)
- Fresh mint
- Flake salt
- Coarsely ground black pepper
Directions
Mint yoghurt
Mix the yoghurt, mint, garlic, lemon juice and olive oil. Season to taste.
Spring vegetables
Toss the radishes, spring onions and cucumber with lemon juice, olive oil and salt.
Assembly
Butter the rye bread. Fold the lamb slices and lay them on the bread. Arrange the spring vegetables over the top. Add a dollop of mint yoghurt. Garnish with fresh mint, flake salt and pepper.